BRUNCHES AND LUNCHES
brunch

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Blueberry French Toast Soufflé
Merrilee Claverie
(Brunch - January 2013)

12 slices of French toast bread
2  8-ounce packages of cream cheese- room temperature
1 and ½ cups blueberries
12 eggs
2 cups half-and-half (can use fat free)
1/3 cup maple syrup

Cube bread and place half of it into a greased 13/9 pan
Mix cream cheese and 6 eggs in blender until smooth
Mix other 6 eggs with half-and-half, and blend until smooth
Stir berries and syrup in eggs and milk
Pour cream cheese mix over bread
Pour half of milk mix over bread
Add rest of bread
Pour remaining milk mix evenly over bread and cheese
Cover and let sit in refrigerator overnight
Bake at 350 degrees fir 30 minutes covered and 30 minutes uncovered

Sauce
1 cup sugar
2 Tbs. cornstarch
1 cup sugar
1 & ½ cups blue berries
1 Tbs. lemon juice

In saucepan, mix together sugar and cornstarch. Add water and bring to a boil for 3 minutes stirring constantly. Reduce head, add fruit and let simmer for 10 minutes. Serve over toast. Can garnish with whipped cream.

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Cheese Pudding
Merrilee Claverie
(Brunch - January 2013)

16 slices day-old white bread
1 pound sharp Cheddar cheese, grated
6 eggs
3 cups milk
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon paprika
1/2 teaspoon  Worcestershire sauce
1/4 pound butter, melted

Butter a 2 quart casserole or soufflé dish ( I use a 9x12). Remove crusts from bread and cut into 1/2 inch cubes. Divide cheese and bread each into 3 portions. Layer the casserole with 1/3 of the bread, then 1/3 of cheese, then repeat twice. Beat eggs with milk, and add all seasonings.  Slowly pour this mixture over bread and cheese, and then pour melted butter over top. Cover casserole and refrigerate overnight. Remove from refrigerator 45 minutes before baking. Preheat oven to 350 degrees. Place in a pan of water and bake, uncovered, for 1 hour and 15 minutes. Pudding should puff like a soufflé and brown on top.

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Hash Brown Casserole
Merrilee Claverie
(Brunch - January 2013)

2 pounds frozen hash browns thawed
¾ cup grated sharp cheddar cheese made with 2% milk
1 cup light sour cream
1 can Campbell’s Healthy Request Cream of Chicken soup, undiluted
1 tsp  salt
½ cup minced onion
¼ cup butter melted
Cooking spray
1 cup cornflakes,  crushed

Preheat oven to 350 degrees. Combine hash browns, cheese, sour cream, soup, salt, onion and butter in large bowl. Spoon into a 13x9 inch baking dish lightly coated with cooking spray. Sprinkle crushed cornflakes evenly over potato mixture. Bake for one hour or until bubbly.

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Baked Italian Omelet
Sue Ballard

Don't flip out over fussy omelets. This fix-and-forget egg dish bakes while you mingle.

8 beaten eggs
1 cup ricotta cheese
1/2 cup milk
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 10-ounce package frozen chopped spinach thawed and well drained
1 cup chopped tomatoes
1 cup shredded mozzarella cheese (4 ounces)
1/2 cup thinly sliced green onion
1/2 cup diced salami

In a large mixing bowl combine eggs and ricotta cheese; beat just until combined. Stir in milk, basil, salt, fennel seed, and pepper. Fold in spinach, tomatoes, mozzarella, green onion, and salami. Spread evenly in a greased 3-quart rectangular baking dish.

Bake in a 325 degrees F. oven for 30 to 35 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving.

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Spinach Tart
Sue Ballard

Form this tart freehand on a baking sheet for a casual, country-style look; for a chic, uptown spin, use a tart pan.

1 11-ounce package piecrust mix (for 2 crusts)
2 tablespoons snipped fresh herb or 2 teaspoons dried herb such as tarragon, thyme, basil, oregano, or marjoram
10 ounces torn fresh spinach
1 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1/4 cup light dairy sour cream
2 to 4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped water chestnuts
1 beaten egg
1 tablespoon water
Fresh French wild asparagus or fresh dillweed (optional)

Prepare piecrust mix according to package directions, except add 1 tablespoon fresh herb or 1 teaspoon dried herb to dry ingredients. Divide pastry in half. Form each half into a ball.

For filling, add spinach to 1-inch of boiling water in a large saucepan; cover and steam for 2 to 4 minutes or just until limp. Drain thoroughly, squeezing out excess water.

In a medium mixing bowl stir together cream cheese, sour cream, garlic, salt, pepper, and remaining 1 tablespoon fresh herb or 1 teaspoon dried herb. Stir in the spinach and water chestnuts.

For a free-form shape: On a lightly floured surface, flatten each ball of dough with hands. Roll dough from center to edges, forming a circle about 10 inches in diameter. Trim each to a 9-1/2-inch circle, reserving trimmings for pastry cutouts. Transfer one pastry round to a baking sheet; spread spinach filling onto pastry to within 1/2-inch of edge. Moisten edge with water. Top with remaining pastry round; seal and flute edges. Use the back of a knife to make scallops around the edge. Cut slits in top to allow steam to escape. If desired, top with pastry cutouts. To attach, combine beaten egg with water and brush atop crust. Place cutouts atop brushed surface.

To prepare in a tart pan: On a lightly floured surface, flatten each ball of dough with hands. Roll dough from center to edges, forming 2 circles about 12 inches in diameter. Transfer 1 circle to an 11-inch tart pan with a removable bottom; spread with spinach filling. Moisten edge with water.

Place remaining pastry circle atop filling. Trim edges, reserving trimmings for pastry cutouts. Seal and flute edges. Cut slits in top to allow steam to escape. If desired, top with pastry cutouts. To attach, combine beaten egg with water and brush atop crust. Place cutouts atop brushed surface.

Brush any remaining egg mixture onto pastry. Bake in a 425 degree F. oven for 20 to 25 minutes or until golden. Serve warm or cover and chill over night. Garnish with fresh French wild asparagus or fresh dillweed, if desired. To serve, cut tart into narrow wedges.

Make-ahead directions: To reheat chilled tart, cover loosely with foil. Heat in a 350 degree F. oven about 20 minutes or until warm.

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Blueberry Buckle
Sally Brooks-Schulke
(August 2015)


2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
2 ounces unsalted butter
3/4 cup sugar
1 large egg
1/2 cup whole milk
3 cups fresh blueberries

Topping:
1/2 cup sugar
1/3 cup cake flour
1/2 teaspoon freshly ground nutmeg
2 ounces unsalted butter, chilled and cubed

Preheat oven to 375 degrees.
Grease a 9 x 9 inch glass baking dish.
Whisk together the flour, baking powder, salt, and ground ginger.  Set aside.
Beat the butter and sugar until light and fluffy.
Add a third of the flour mixture, beating on low speed until incorporated.
Repeat, alternating flour mixture and milk.
Gently stir in blueberries.
Pour into prepared pan.

Combine sugar, flour, and nutmeg for topping.
Add butter and use a fork to work it into the dry ingredients until crumbly.
Sprinkle over batter.

Bake for 35 minutes or until golden brown.
Cool 10 minutes before serving.

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Avocado Gazpacho
Sally Brooks-Schulke
(August 2015)


2 large ripe avocados, peeled and chopped
Grated zest and juice of 1 lemon
600ml (20 fl oz) vegetable stock (broth)
2 large tomatoes
1 medium cucumber, chopped
1 green and 1 red capsicum (pepper), deseeded and chopped
1 clove garlic, crushed
salt and freshly ground black pepper
1/3 cup chives, chopped, for garnish

Place the avocados, lemon zest, juice, and stock (broth) in a food processor and blend until smooth.
Pour into a large bowl and set aside.
Place the tomatoes in a bowl, cover with boiling water, and leave for 30 seconds.
Remove from the bowl, peel off the skins, then deseed and chop the flesh.
Reserve a little chopped tomato and cucumber for the garnish.
Place the rest of the tomatoes and cucumber in the food processor with the capsicum (pepper),
garlic and seasoning, and blend to purée.
Add the tomato mixture to the avocado purée, mixing thoroughly.
Cover and refrigerate for 1 hour.
Serve garnished with chives and the reserved chopped tomatoes and cucumber.

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Egg Casserole/ Frittata
Sally Brooks-Schulke
(August 2015)


11x15x2 greased pan  400 degree oven

1 stick butter
10 eggs
1/2 cup flour
1 tsp baking powder
1 tsp salt
1 pint cottage cheese (16 oz)
1 pound Monterey jack cheese, grated
8-11 oz diced green chiles

Melt butter. Mix eggs, flour, baking powder and salt. Add butter and rest of ingredients.
Bake at 400 for 10 minutes, then lower temperature to 300 degrees for 40 minutes
(I usually sprinkle the top lightly with smoked paprika for a little color and added flavor.)

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